Venison Question


June 29, 2007, 02:35 PM
Hi guys and Gals,
I have some Venison that my BIL gave me, but it tastes kind of gamey. Not like normal gamey, but more acidy gamey. Sorry if Iím not explaining my self well. I have heard that soaking gamey venison over night in butter milk removes that taste. Anyone know if there is any truth to this?

Also, does anyone have any tricks that they know of that work?

And, since Iím at it, does anyone have any good recipes that they would like to share?



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1911 guy
June 29, 2007, 02:47 PM
Cook it slow and with onions. I like to add my marinade of choice, dice up spuds and onions and cook it in the crock pot.

Cover them in cream of mushroom soup and cover them in a baking dish in the oven.

Silly BIL for giving that away, but here goes. Butterfly it, stuff it with cheese. Tie it shut with butchers string and cook it with veggies in a covered dish. Soak the veggies for a while to add moisture to the dish.

First of all, make sure it isn't spoiled. I've had gamey tasting stuff once in a while, but the "acidic" comment makes me cautious.

June 29, 2007, 02:50 PM
My Dad always soaked it a couple of days packed in ice. and would drain off the water to keep it clean.

Favorite recipe: cube it and pressure cook it with cream of mushroom soup and serve over rice. Man what's for lunch??

June 29, 2007, 03:05 PM
By BIL vaccume packed it, and it sort of has a plasticy taste, so maybe that's what is wrong?

June 29, 2007, 03:07 PM
Are you well-liked on that side of the family?:D

June 29, 2007, 03:13 PM
I think so... My BIL fill all of his tags last season, and the stuff was vaccume packed and kept frozen, so I'm pretty sure that it is still good. And the meat is the tenderlion cut into felits.

June 29, 2007, 03:48 PM
Ditch it, but tell him how you really enjoyed it!

June 29, 2007, 09:39 PM
No No NO
soak in vinegar and water and that will pull the game out
then treat as beef
Same marinade
if you like Steak rare . cook the deer rare !

June 29, 2007, 09:44 PM
then try !

June 30, 2007, 04:03 PM
This is how I do it. Family and friends love it and so do I.

June 30, 2007, 06:12 PM
I soak mine in ice water only. Using good quality bagged ice, adding no salt or viniger to the meat while soaking. The salt and vinger will make it stringy and tuff. I start by iceing the hams sholders tenderloin and back straps down in an ice chest fully covered by ice. Get the temp. of the meat down, pack it in ice, fully covering the meat with a thick layer of ice over the meat. Let the melting ice rinse the meat. For three to four days, twice per day pour off the bloody water, replace the melted ice at every draining with fresh ice. Each day the water should be getting lighter in color. I like to soak mine no less than three full days, no sooner. The forth day will even make it better. KEEP THE MEAT COLD. I can make a back strap taste like the best prime rib you have ever had.

When it comes time to cook it, rub with extra virgin olive oil.

June 30, 2007, 08:15 PM
Marinate in pineapple juice concentrate, minced garlic, and a touch of vinegar. Very, very good. I've heard of people making snow goose taste good with it...

June 30, 2007, 08:28 PM
Snowgoose, uuuggggghhhh. We use that crap for catfish bait. Works great too. Not even a turtle can chew it off the hook. Bait the hooks once in an entire day of fishing.:D

July 2, 2007, 02:32 PM
Bingo for Marksman13! This is almost the same method we use on our deer. It is especially tasty if you use this method on a deer roast and then smoke it until it is rare inside.

July 2, 2007, 10:43 PM
yes buttermilk will work. I just use plain-ol milk on mine. The milk will draw out the blood and help to tenderize the meet (the blood is what gives it the gamey taste. ) I have soaked them over nite (thats the best way to do it) or just a few hours, the longer the better. you will end up with what looks like strawberry milk

July 3, 2007, 12:41 AM
I also use the Ice Water method that King Max describes.

Backstraps are good no matter how you make them. Very tasty and soft. Slow Cooking is also very good. I'll get the steak rounds and cut them up into squares. Then put that in the slow cooker with lots of potatoes, seasoning, carrots, etc and make a nice Venison Stew.

July 3, 2007, 02:31 AM
what does it look like ? is it just shiny wet ? or does it have kind of a oil slick shine to it (the rainbow effect on the meat) if it has the oil slick look to it. throw it out its gone south.

never had venasin taste anything different from stronger flavoured beef.

if you really want to eat it. id try cooking it with stronger flavours, onions, garlic and such. make a stew out of it with taters, onions garlic and barley, stuff like that.

July 3, 2007, 01:25 PM
Thanks everyone.

I looks darker than normal, so I'm assuming that it has too much blood left in it.

I'll give these tricks a try and report my findings. Everyone knows that I hate doing research, but I don't think that this should be so bad.:D

July 3, 2007, 05:06 PM
Dogbonz, I'm serious about soaking it in milk. The marinade I mentioned in the earlier thread is heavenly if you want to toss the steaks onto the grill. Enjoy.

July 9, 2007, 09:49 PM
Butter Milk is fine...

Then chicken fry it in some bacon greese and corn oil. Reserve some of the bacon grease for gravy, (a pouch will do fine, just add some bacon grease). You will not notice the game flavor then.

Improper handeling can make venison taste MORE gamey than it normally should. From there, you soak in butter milk or vinegar and egg mixture. Beer is good too. Then whatever you cook, make sure that you use a sauce with it, don't use the venison pan drippings to make a sauce though and you will be set.

Evetually you will come to appreciate the flavor on it's own.

The Complete Guide to Game Care and Cookery by Sam Fadala is worth you looking into. In fact, I would recommend it as a must have if you eat game meat.

July 9, 2007, 10:03 PM
The pineapple sounds good as a marinade.... we can ours a freezer required. I agree with above... I have had the freezer bag plastic taste...and then I discovered canning it! If Mason jars have a glassy taste I dont taste it!

Just go with normal canning methods in tall wide mouth mason jars.
I cube the meat and brown it just a touch in a skillet, add a pinch of salt a little water and any desired flavoring such as a whole Habenero, Jalepeno, Onion, etc. and now I am going to try some pineapple juice maybe with a hot pepper! Then when you are in the mood for venison no need to hit defrost... just pop the top heat and serve.... good to take to the huntin / fishin cabin too!

July 9, 2007, 11:15 PM
When dealing with real tough elk, I place a slab of oak in the bottom of a roasting pan, put the meat on that & baste it every so often with Jack Daniels while it slow-cooks on low heat. When it's done, I give the meat to the dog, eat the piece of hardwood, & drink the gravy . . .

July 10, 2007, 10:14 PM
The most important thing is how you clean and dress the meat.
You need to take the utmost care in not contaminating the meat with any body fluids or hair.

July 12, 2007, 10:26 AM
Dairy products make great marinades, because they break down the toughness of the protein molecules in the meat. So it A)gets really tender, and B)allows the other flavors in the marinade a chance at real penetration, as opposed to just coating the meat.

Buttermilk is great for all sorts of stuff (the other day, I did a buttermilk/curry fried chicken), but it's acidic, so be careful about using a non-reactive bowl for mixing it up into a marinade.

Also, I think a good rule of thumb with meat is "When in doubt, throw it out."


July 12, 2007, 10:37 AM
Sorry to sidetrack here. But how long is Venison good for in the freezer. I have some in the Freezer thats from January of 2005.

July 12, 2007, 11:52 AM
all meats last in a freezer INDEFINITELY. they may take on freezer flavors over time if not well packaged.

You can freeze anything that isn't canned, and you can't freeze eggs in the shell. Otherwise, anything you put in there will last as long as the power doesn't go out!

Here's how you prepare gamey flavored meats.... if you don't like jerky or don't have the ability to make good jerky, then investigate the following marinade....

2 cups milk / 2 teaspoons of lemon juice (this is the same as 2 cups of buttermilk in recipes.) let it sit for a few minutes.
a LOT of tabasco sauce.
Let soak, then chicken-fry the meat in canola oil and a dab of shortening. Don't use bacon grease, it's smoke point is too low and it just kinda burns for frying stuff like this. Also, it works good for deep frying mushrooms / squash / zuchini strips / green beans / and even onion them just the right amount of kick.

To elaborate on the chicken-fry method. If it's tough meat, flatten it out by putting it between two layers of plastic wrap and roll a can of beans or something over it like a steamroller. Now, pierce it with a fork over and over again (if you do this method before marinading, it adds more tabasco flavor!)

Now, put cover your meat in flour on all sides. let it sit for 10 minutes...this creates a good crusty layer that keeps the rest on. beat together some eggs like you're making scrambled eggs, then dip the flour coated meat in it. Now, while still wet, dip in bread crumbs. Directly throw it into a skillet with a layer of hot oil.

Do this enough, and everytime you hear that sizzle your mouth will water and your stomach will growl. mmm mmm good!

KIDS LOVE THIS RECIPE with chicken breast. They're great chicken nuggets.

Oh, and if you get your meat flat can make a darned good sandwich. I like doing this with catfish filets and adding on some american cheese and mayonaise.

July 12, 2007, 09:31 PM
I imagine it might be a tad funky & freezer-burned. Between jerky batches & ravenous appetites, wild game doesn't last to long around my Son & I . . . we've almost polished-off half a buffalo that was bagged last January already. Deer & 1 elk are long gone, as are the waterfowl that were converted to pepper sticks.

July 17, 2007, 02:05 PM
Try coating your venison with mustard (not gobs of it but just enough to coat it)(put your meat in a bowl and mix it by hand) then sprinkle some black pepper and garlic salt on it, roll in flour. Fry over medium heat til done. While cooking most of the mustard taste is gone but it also takes the "strong" taste with it.

If I have some that does not taste gamey I like to season it with black pepper, garlic and just a little bit of salt, then flour it well, fry it til brown. Set aside, drain the grease and put the venison back in the pan. Take a can of Cream of Mushroom soup (use one can of soup and two cans of water) and pour over the venison, let simmer for about an hour. This will be so tender you can cut with a fork. Serve with rice or biscuits to put the gravy on...............

big blue
July 17, 2007, 07:57 PM
Another vote for the ice water soak that KingMax described. That's how I do all mine and it works good for me. I also like the mustard, flour and fry recipe above. Works real good with honey mustard.

July 18, 2007, 12:40 PM
I prefer to soak mine overnight in milk. The enzymes help take the gamey taste out.

For steaks and tenderloins, try Dale's steak seasoning or Stubbs marinade.

July 18, 2007, 12:48 PM
Which stubbs do you like? Their Chicken marinade is awesome. Also, try "Bone Suckin" Sauce. I know it sounds funny but it is great.

July 19, 2007, 03:02 AM
Stubbs beef marinade is the only one I've tried as of yet. Will give the chicken and Bone Suckin sauce a try soonest.

July 19, 2007, 12:37 PM
The key is to get the blood out the meat, that's where the "gamey" taste comes from. Soaking in cold water (with a little lemon juice) or milk works well and they also help to tenderize the meat.

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